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A Cocktail to Beet the Heat

By Daniel Meyer June 29, 2009 4:02 pmJune 29, 2009 4:02 pm

Daniel Meyer

(Myself, I want the recipe for fried beet sandwiches. . . –MB)

My friend Elena is obsessed with beets. The first conversation we ever had was about beets (go figure). Within five minutes of our meeting, her infatuation with beets became so apparent that I felt compelled to make up a story and wax nostalgic about my own affection for frying beets (something that to that point I had never done). Peer pressure had never before yielded such strange and innocuous results. I eventually admitted that our whole friendship was based on a lie, then subsequently made her a fried beet sandwich for her birthday. We’re still friends.

Well, Elena came to visit from overseas a few weeks, so I thought it was only appropriate that we catch up over beets. It was a hot day, she was coming over in the afternoon; what better occasion for a beet cocktail?

I split a couple of beets, threw them in a saucepan with half a cup of water, a quarter cup of sugar and some mint, brought it to a boil, strained it and cooled it (I froze the beet stems and used them as swizzle sticks). Then I finely grated another beet and stirred it into some salt, my kitchen turning pinker by the second. I wet the rims of the glasses, dipped them in the beet salt, dropped in some ice, some gin, a few spoonfuls of the beet syrup, a splash of tonic (seltzer would have been much better), and a few tarragon leaves. The thing was very nice to look at, refreshing, and pretty tasty, too (most especially if you’re obsessed with beets).

I’m not sure about a beet cocktail, but I really like a fried beet sandwich with asparagus. Here’s how I do it:
Slice beets thick – about 3/8 in, then fry in olive oil. As soon as they are done, drain them and toss with salt and pepper.
Parboil some asparagus.
Smear some chevre on some good bread. (I use a multigrain baguette from grand central here in Portland)
Add the beets and asparagus.

I had roasted beets last night, and I have to agree this cocktail sounds a little more for people who are especially obsessed with them. They’re a little earthy for gin fizzies … maybe bourbon and a twist of lime, instead. Hmmm…mmm

In response to a question posed regarding how Elena’s fascination manifested, the simple answer – straight from the source – is not how did it manifest, but how could it not?

Beets are not only delicious, but completely underrated and under-appreciated in the repertoire of everyday vegetables that Americans consume. Honestly, what doesn’t sound appetizing about a soupy medley of cabbage, potatoes, klobosa and beets (borscht) or a simple beet and spinach salad topped with bacon dressing, feta cheese and walnuts.

As one might guess, beets are loaded with vitamins. But did you know, that beetroot greens contain more iron than spinach. With health benefits abound – from cancer to dandruff – why not spice up your next soup or salad with a little bite of beet.

I’m always one for fresh produce and herbs in a drink. One of my favorite things to make is a passionfruit and cilantro caipirinha.

When I read this post, I jumped on trying the beet cocktail out, and it was fantastic. Recently, though, I decided to go ahead and make it a beet mojito, since mint is already an ingredient in the syrup mix. The fresh mint, lime, and rum paired really nicely with the sweet beets, and were even more complimented by the salty rim.

It’s what I served at my last dinner party with Mark Bittman’s Xec salsa and shrimp. The heat in that citrus salsa was well cooled by the beet mojito.